Cookbook:Saucepan Fudge Crackle Cookies

| Cuisine of the United States | Dessert

These saucepan fudge crackle cookies are true chocolate cookies. They are brownie-like or cake-like. They tend to have a dome-like surface that stands ½–¾-inch tall, and have a diameter of 2.5–5 inches. The surface is cracked.

Ingredients

 * 1 cup flour
 * 1 teaspoon baking powder
 * ¼ teaspoon salt
 * ¼ cup margarine
 * 3 ounces unsweetened baking chocolate
 * 1 cup white granulated sugar
 * 2 eggs
 * 1 teaspoon vanilla extract
 * ½ cup coarsely chopped nuts (for example, ½-inch walnut pieces)
 * Additional sugar for coating

Procedure

 * 1) Combine the flour, baking powder, and salt.
 * 2) In a 3-quart saucepan on low heat, melt together the margarine and chocolate.
 * 3) Remove the chocolate mixture from the heat.
 * 4) Into the chocolate mixture, mix the eggs, sugar, vanilla, and nuts.
 * 5) Mix the flour mixture into the chocolate mixture.
 * 6) Cover and refrigerate until firm. Overnight would be good.
 * 7) Make 1½-inch balls of the mixture. As you make them, roll them in coarse sugar and place them onto a cool, ungreased, insulated cookie sheet. Be sure to allow room for expansion.
 * 8) Bake at 300°F for 20 minutes.
 * 9) Immediately remove the cookies from the cookie sheet. If you delay, the cookies will very strongly adhere to the cookie sheet.

Notes, tips, and variations

 * You can use butter instead of margarine, although this can overpower the taste of the chocolate.
 * The insulated cookie sheet avoids burning parts of the cookie while failing to fully cook other parts.
 * Hazelnuts and macadamia nuts go well in this recipe.